Homemade color jelly(zi zhi cai se liang fen )

Homemade color jelly

Introduction:

"I'm used to eating big fish and meat in winter, and occasionally I'll brush my fat with some cold dishes, so that I can refresh my heavy body for a short time! Jelly is also my favorite, after a period of time will always do once. The jelly made before is always full of starch. Yesterday I went to the market and said that the retail starch has granules. It is said that this kind of jelly is more powerful. It's true after trying, so it's better to call it bulk for those who want to make jelly. "

Production steps:

Step 1: beat carrot and spinach into juice with cooking machine, and scald amaranth into juice with boiling water.

Step 2: mix starch and water with a spoon at a ratio of 7:1 to form a liquid.

Step 3: pour into the frying pan and stir continuously.

Step 4: pour it into the box after solidifying and shake it back and forth. Put it aside to air.

Step 5: stir the carrot juice in the same proportion and pour it into the pot in the same way.

Step 6: pour the prepared carrot jelly on the fresh white jelly. Shake it back and forth.

Step 7: next, make amaranth jelly.

Step 8: pour the same on top in turn, and the later you go, you have to scrape it with a spoon.

Step 9: spinach jelly.

Step 10: make a good color jelly to air for 1 hour and then turn it upside down on the panel.

Step 11: cut into your favorite shape.

Step 12: set the plate and pour the juice.

Materials required:

Starch: 120g

Pepper: right amount

Sesame: right amount

Vinegar: right amount

Carrot juice: 210ml

Spinach juice: 210ml

Amaranth juice: 210ml

Water: 210ml

Note: 1: bulk cold powder can be dried for 1 hour, if it is made of finished starch cold powder about 6 hours. 2: Water to make jelly ratio is 1:7.3: in the fire is good, must stir. 4: The color turns blue after the jelly solidifies, indicating that it is ripe.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Zi Zhi Cai Se Liang Fen